When it comes to fried chicken, achieving that perfect crunch on the outside while keeping the meat juicy on the inside is a culinary art. At Swiss Chalet, we've spent decades perfecting our recipe, and today we're sharing some of the secrets behind our famously crispy fried chicken.
The Brine: Where It All Begins
The journey to perfect fried chicken starts long before the fryer. Our chicken pieces are soaked in a special brine for a minimum of 12 hours. This salt solution not only seasons the meat throughout but also helps it retain moisture during the cooking process.
Our brine isn't just salt and water – we add a touch of maple syrup (a Canadian staple!), along with garlic, bay leaves, and other aromatics that infuse the chicken with subtle flavors that complement the coating.
The Flour Mixture: Not Just Any Coating
Our signature coating contains a proprietary blend of 11 herbs and spices – a closely guarded secret that's been passed down through generations of Swiss Chalet chefs. What we can tell you is that we use a combination of all-purpose flour and cornstarch to achieve the ideal crispiness.
The cornstarch is the unsung hero here – it creates a lighter, more delicate crust that shatters perfectly when you take that first bite. We also add a small amount of baking powder to our flour mixture, which creates tiny air pockets during frying for extra crunchiness.
"The perfect fried chicken should have a coating that stays crispy even during delivery, and meat that remains tender and flavorful. That's the Swiss Chalet difference."— Executive Chef Jean-Paul Boucher
Double Dipping: The Technique That Makes All the Difference
After brining, our chicken pieces are patted dry, then follow a specific dipping order: first into seasoned flour, then into buttermilk, and finally back into the flour mixture. This double-dredging process creates those delicious craggy bits that get extra crispy when fried.
The buttermilk serves two purposes: its acidity tenderizes the chicken further, and it helps the second layer of flour adhere better, creating a substantial but not heavy coating.
Temperature Control: The Science of Frying
We fry our chicken in two temperature stages. First, the pieces go into oil at 350°F (175°C) to cook the chicken through without burning the coating. Then, just before completion, we increase the temperature to 375°F (190°C) for that final crisp.
This two-stage method ensures that by the time the coating reaches the perfect golden brown, the meat inside is precisely cooked to a safe temperature while remaining juicy.
Resting: The Final Secret
After frying, our chicken rests on wire racks rather than paper towels. This prevents the bottom from becoming soggy and allows excess oil to drip away while the crust sets.
For delivery orders, we've developed special packaging with vents that release steam, preventing the dreaded soggy crust that plagues most delivered fried chicken.
Try It For Yourself
While we can't give away our exact recipe, you can experience the results of our culinary craftsmanship by ordering Swiss Chalet's fried chicken delivery. Available across Canada, our fried chicken comes with your choice of sides and our signature dipping sauces.
Order online today and taste the crispy difference that has made Swiss Chalet a Canadian favorite for generations.
